Baby Egg Pies

I made these baby egg pies (or baby quiches) for Cooper, but they are also great picnic fare, as they are so easy to pick up and eat without getting into a mess, especially for toddlers.

I used ready made shortcrust pastry for speed and to be honest, I find the quality pretty good, but you could make your own pastry if you have the time. You can find a basic recipe here.

These pies are equally good eaten warm or cold and they freeze well, so they are a great standby too and so, so simple.

Here is a photo of Cooper enjoying one whilst sitting on his dad, in the park.

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Baby Egg Pies

Written by Jacqueline Meldrum

May 18, 2011

These baby quiches can be filled with whatever vegetables you would like to use up. They are quick and easy to make. If you don't have any cream in the fridge, just use milk instead

Ingredients

• 250g shortcrust pastry
• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 large flat mushroom, finely chopped
• 3 cherry tomatoes, chopped
• ½ cup frozen peas
• 1 large egg
• 4 tbsp double cream
• small handful fresh herbs
• enough grated cheddar to sprinkle on top

Instructions

1. Preheat the oven to 190c/375f/Gas 5.2. Rub a little olive oil into 8 holes of a muffin tin.3. Roll the pastry fairly thin and cut out circles of pastry to fit or a little larger than the muffin holes. I used a small bowl. 4. Gently ease the pastry into each hole and prick the base once with a fork. I have tried blind baking these and to be honest, it worked out better when I pricked them with a fork. Much easier.5. Bake the pastry for 5 minutes. The bases will have risen a little. Gently push them down with the back of a teaspoon. Set aside.6. Saute the onion in the olive oil until soft and translucent, then add the mushrooms and cook until they are soft. Add the peas and tomatoes and warm through in the pan with the other ingredients for a couple of minutes. Season with black pepper.7. Spoon a little of the vegetable mixture into each pastry case.8. Whisk the eggs with the cream or milk and season with black pepper.9. Pour the egg mixture into the cases. Be generous, if the egg spills over the top of the case a little, it really doesn't matter as the egg will set anyway. Sprinkle each pie with some grated cheddar.10. Bake for a further 7-8 minutes until the egg is set.note: These will happily keep in the fridge for a few days in an airtight container, alternatively, you can freeze them.

Details

Total time: 25 mins Yield: Makes 8 baby egg pies